Ingredients:

  • 2 ½ cups (315 g) All-Purpose Flour, unbleached
  • 1 Tbsp (12 g) Granulated Sugar (optional)
  • 1 tsp (5 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, cut into ½ inch cubes and frozen
  • 6 to 8 Tbsp (90 to 120 ml) Ice Water

Instructions:

  1. Whisk the Dry: In a large bowl or food processor, combine the flour, salt, and sugar. Pulse briefly to mix thoroughly.
  2. Cut in the Butter: Add the frozen butter cubes to the dry mixture. If using a food processor, pulse 10-12 times until the largest pieces of butter are about the size of large peas. If mixing by hand, use a pastry blender or fingertips rapidly to achieve a coarse sand texture.
  3. Add the Water: Sprinkle 6 tablespoons (90 ml) of ice water over the flour and butter mixture. Pulse briefly (3-4 times) or mix lightly with a fork until the dough just begins to come together.
  4. Test and Adjust: Squeeze a small handful of dough. If it holds its shape without crumbling, stop adding water. If it crumbles, add the remaining water 1 tablespoon at a time, mixing minimally. The dough should look shaggy, not uniform.
  5. Form the Disks: Turn the shaggy dough out onto a lightly floured surface. Divide the dough in half (for a double crust) and gently press each half into a flat disk, about 1 inch (2.5 cm) thick.
  6. Chill Aggressively: Wrap each disk tightly in plastic wrap. Refrigerate for a minimum of 60 minutes (up to 2 days) to allow the gluten to relax and ensure maximum flakiness.
  7. Prepare to Roll: Remove one dough disk from the fridge and allow it to sit on the counter for 5 minutes. Lightly flour your work surface and the rolling pin.
  8. Roll the Dough: Roll the dough evenly from the centre outwards, turning the dough frequently to prevent sticking, until it is 12 inches (30 cm) in diameter and about ⅛ inch (3 mm) thick.
  9. Fit the Crust: Carefully transfer the dough to the pie plate. Trim the excess dough, leaving a 1-inch (2.5 cm) overhang. Tuck the overhang under itself and crimp or flute the edges.
  10. Freeze (Optional): Freeze the formed crust for 15 minutes before baking to stabilize the structure.
  11. Blind Baking Prep: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  12. Bake: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Remove the weights and parchment paper and continue baking for 5-10 minutes, or until the bottom is pale golden brown and fully set.